- Tomatillos (1 pound, husk removed and cut in half)
- White onion (1 small, peeled and cut into quarters)
- Jalapeños (2, cut in half lengthwise, seeds and stem removed)
- Garlic (2 cloves)
- Olive oil
- Cilantro leaves ( ½ cup plus a few for garnish)
- Lime juice (2 tablespoons)
- Sea salt and freshly ground black pepper (to taste)
- White rice (2 cups)
- Vegetable stock (3 cups)
- White onion (½ cup minced)
- Red bell pepper (¼ cup minced)
- Garlic (2 cloves minced)
- Ground turmeric (1 tablespoon)
- Squid tubes (12 cleaned) (You can keep the tentacles for garnish)
- Pork chorizo sausages (1 pound)
Preheat oven to 400°F.
Toss the tomatillos, onion, and garlic with 3 tablespoons of olive oil and spread on a baking sheet. Place in the oven and roast for 20 minutes or until browned at the edges. Remove and let cool completely. When cool, scrape the mixture into a blender and add the cilantro and lime juice; purée until smooth. Season with salt and pepper to taste.
Warm 3 tablespoons olive oil in a saucepan and add the onion, garlic, and red bell pepper; sauté until lightly browned. Add the turmeric and rice, stir in until the rice is covered with the turmeric. Add the vegetable stock, 1 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cover with a lid; reduce heat to low and cook until liquid is absorbed. Remove lid and fluff with a fork.
Raise the oven temperature to 500°F. Remove the raw chorizo from its casing; fill up each squid tube with pork, packing full but leaving enough space at the opening so it can almost be closed. Secure the ends with a toothpick so the chorizo stays in place while cooking.
Place the filled tubes and the tentacles in a baking dish, drizzle with olive oil and season with salt and pepper. Place in the hot oven and cook for 5 minutes, then turn the heat down to 300°F and continue to cook for 12 minutes—make sure the pork is fully cooked through. Remove from the oven and carefully take out the toothpicks.
To serve, spoon the rice in the center of a serving platter and line up the squid down the center of the rice. Spoon a little salsa verde on top of each squid and transfer the rest to a serving bowl for the table. Garnish with cilantro leaves and serve.